These vegetarian mini sausage rolls without meat have a delicious filling of lentils and mushrooms
Finely chop the onion and garlic and cut the mushrooms into pieces. Fry all this in a pan with a little bit of butter or oil. Add the soy sauce half way through. Let most of the moisture evaporate in the pan or drain the mushrooms. Then put in a food processor. Add the tomato paste, lentils and parsley and mix until smooth. Add the breadcrumbs and mix briefly. If the mixture is still very moist, you can add some extra breadcrumbs. Season the mixture with salt and pepper.
Heat the oven to 200 degrees. Take a sheet of puff pastry and spread a generous scoop of the mushroom mixture on one side over the entire width. Fold the other half of the dough over it and press down with a fork. Cut the roll into 3 equal pieces. Place the filled mini sausage rolls on a baking tray lined with baking paper. Brush them with egg. Bake them in the oven for about 20 to 25 minutes until golden brown.
Tip: Replace the egg with cornflour mixed with a little water for a vegan snack (also check if the puff pastry is vegan)
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Source: Leukerecepten by leukerecepten-nl.
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